56 Adaptando y adoptando alimentos funcionales tradicionales mexicanos Adapting and adopting Mexican traditional functional foods NILA-MENDEZ, Alejandro .†*, SANCHEZ-MUNDO, Maria de la Luz, GABINO-ROMAN, Francisco Javier y HERNANDEZ-DOMINGUEZ, Elizabeta Instituto Tecnológico Superior de Acayucan. Departamento de Ingeniería Química. Carretera Costera del Golfo km. 216.4, Colonia Agrícola Michapa, 96100 Acayucan, Ver. ID 1er Autor: Alejandro G., Nila-Mendez / ORC ID: 0000-0002-1870-6453, Researcher ID Thomson: F-7392-2019, CVU CONACYT ID: 74668 ID 1er Coautor: María de la Luz, Sanchez-Mundo / ORC ID: 0000-0001-9065-5681, Researcher ID Thomson: F-7408-2019, CVU CONACYT ID: 217805 ID 2do Coautor: Francisco Javier, Gabino-Roman / ORC ID: 0000-0002-0640-2006, Researcher ID Thomson: P-8380-2019, CVU CONACYT ID: 36416 ID 3er Coautor: Elizabeta, Hernandez-Dominguez / ORC ID: 0000-0001-7492-3690, Researcher ID Thomson: F-7395-2019, CVU CONACYT ID: 84003 A. Nila, M. Sánchez, F. Gabino, E. Hernández
[email protected] J. Olives (Dr.). Ciencias biológicas y químicas. Proceedings-©ECORFAN-Mexico, 2019. 57 Abstract In both developed and developing countries, trends have now been marked towards an organic- oriented, and/or natural, awareness-driven diet. Looking for these foods to deploy high energy content and other nutritional properties such as phytochemicals, probiotics, prebiotics and bioactive peptides that benefit human health, it should be mentioned that they are known as functional foods, described in this review. In Mexico, a country with a recognized gastronomic diversity and richness, which exists since the prehispanic period, traditional foods with high potential to be considered as functional foods.